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El Restaurante Mexicano
Summer 2002
El Restaurante Mexicano
Summer 2002

Hispanic Produce Takes Root

Jicama-Orange Salad
with Chipotle Vinaigrette
Makes 4 servings
The salad:
1 lg. bunch leaf spinach, stemmed, washed, and spun dry
4 fresh oranges (preferably navels)
8 oz. jicama, peeled and cut into 1/4-in. dice
8 black olives, cut in half lengthwise
1/4 c. fresh cilantro leaves, washed
Carpet four salad plates or a platter with spinach leaves. Cut the rind (both zest and pith) off each orange to expose the flesh. Cut each orange widthwise into 1/4-inch slices, removing any seeds with the tines of a fork. Arrange the slices over the spinach, leaving 1/2 inch of green showing at the edges. Sprinkle the salads with jicama, olives (rounded side up), and cilantro.
Jicama Orange Salad
Recipe from "High-Flavor, Low-Fat Mexican Cooking" by Steven Raichlen. Copyright © Steven Raichlen, 2000. Reprinted by arrangement with Viking Penguin, a division of Penguin Putnam, Inc.

The chipotle vinaigrette :

1 or 2 canned chipotle chiles, minced
1 clove garlic, minced
1/2 t. salt
1/4 t. freshly ground black pepper
3 T. fresh orange juice
2 T. fresh lime juice
1 T. extra-virgin olive oil
In a mixing bowl, combine the chipotles, garlic, salt, and pepper. Mash to a paste with the back of a wooden spoon. Stir in the orange juice, lime juice, and olive oil. Correct the seasoning, adding salt or lime juice to taste; the dressing should be highly seasoned. Spoon the dressing over the salad and serve at once.

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